Description
Ingredients: Wheat flour, crushed wheat (wheat semolina/grits), wheat bran, malted barley flour, flaxseeds, sunflower seeds, soy grits, wheat gluten, salt, emulsifier (E472e), ascorbic acid E300, spices, enzymes.
Allergen Information:
Contains gluten (wheat, barley) and soy.
- Preparation Instructions (Commercial Recipe):
- Wheat Flour: 1000 g
- Water: 600–750 g
- Salt: 25 g
- Fresh Yeast: 40 g
- Multigrain Plus Premix: 250 g (or 5–20% based on total flour weight)
- Total Batch Yield: 1915 g
- Mixing: Knead for 4 minutes at slow speed, then 6 minutes at high speed until full gluten structure develops.
- Dough Temperature: Target dough temperature after mixing: 26°C–28°C.
- Baking: Bake at 230°C for approximately 35–45 minutes.
- Product Characteristics:
- High-yield professional premix enriching breads with natural grains and seeds.
- Excellent crumb softness and water absorption properties for extended shelf freshness.
- Creates appealing rustic loaves with golden crusts encrusted with seeds and coarse grains.
- Dosage Range:
- 5% – 20% on flour weight
